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Good recipe. I used brown rice and had to sub mushrooms for the olives cause they had gone bad. Otherwise it was the same but I think you could sneak in other veggies in this recipe without the kids noticing too much..That's a plus. I think next time I will do a little bit more rice. I did 1 cup dry brown rice and perhaps next time I'll do 1 1/2 cups. We'll see I just would have liked more rice for my taste.

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BChandler August 26, 2013

Made this recipe as given & baked it in a 13"x9" baking dish! Delicious when it came out of the oven, & I'll admit that most of it didn't make it to our table, but that's because it was part of my one-time contribution to the meals that a group I know distributes to the homeless! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

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Sydney Mike October 25, 2011

Initially I posted a comment in lieu of a star rating as I felt that I had misinterrupted the ingredients list. Tonight I added a can of Rotel tomatoes, mixed half the cottage cheese and yogurt along with some chicken stock. The dish was baked again and it was much closer to what I had anticipated. I believe the ingredients list intended for 1 cup of rice to be cooked in the stock with the tomato juice. Made for PAC Fall 2011.

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PaulaG October 14, 2011
Creamy Santa Fe Chicken and Rice